By michelle s
Prepare all the ingredients by slicing the chicken breast into thin strips and mincing the garlic.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the sliced chicken breast to the pan, season with salt and pepper, and stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the mixed stir-fry vegetables to the pan and stir-fry for 3-4 minutes until they are tender-crisp.
Return the cooked chicken to the pan, add one tablespoon of soy sauce and one teaspoon of sesame oil, and stir everything together until well combined. Cook for an additional 1-2 minutes.
Add the cooked brown rice to the pan and stir-fry for another 2 minutes until everything is heated through.
Serve the chicken and vegetable stir-fry over the brown rice on a plate. Enjoy your meal!
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This Main Course Asian Stir-Fry recipe is ready in 25 minutes and features boneless skinless chicken breast, sliced, mixed stir-fry vegetables (bell pepper, broccoli, carrot), cooked brown rice and other delicious ingredients. Contains 450 calories total.
Prepare all the ingredients by slicing the chicken breast into thin strips and mincing the garlic.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the sliced chicken breast to the pan, season with salt and pepper, and stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the mixed stir-fry vegetables to the pan and stir-fry for 3-4 minutes until they are tender-crisp.
Return the cooked chicken to the pan, add one tablespoon of soy sauce and one teaspoon of sesame oil, and stir everything together until well combined. Cook for an additional 1-2 minutes.
Add the cooked brown rice to the pan and stir-fry for another 2 minutes until everything is heated through.
Serve the chicken and vegetable stir-fry over the brown rice on a plate. Enjoy your meal!
Calories per Serving: 450
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